- 1 large sweet onion
- 2 Tbsp coconut oil
- 2 large carrot
- 11-13 spring turnips
- 4 cups spinach
- 2 cup vegetarian broth
- 1/2 cup coconut milk or non-dairy option.
- salt & black pepper to taste
I am constantly amazed by this place. This place being the vast stretch of concrete, dirt, and pipeline known as Brooklyn. I explored the Brooklyn Botanical Garden and got lost in the floral oasis. I made new loves at Bushwick Open Studios. Lastly, I joined a sweet CSA, and promptly decided never to eat out again. (Could you blame me?!)
I’ve always respected the act of sourcing from local farms and suppliers, but I never experienced quite as much joy as during my first CSA pick-up. A huge throng of neighbors gathered around boxes of sprightly greens, talking and laughing. Boy were they sprightly. Seeing clusters of spicy stalks and bowls of soft lettuce leaves made my heart skip a beat or two, for real.
High off the excitement of carrying pounds of fresh greens, my greens, I half-ran home to crank out dinner. As I spread out the bounty across the butcher block, I hemmed and hawed over the tasty possibilities. So many good choices. Remembering a savory turnip soup recipe, I saved the other plants for later and rinsed off the cream-colored roots.